Ingredients
Cupcakes
Buttercream icing
To decorate
Method
Cupcakes
1.Preheat oven to 180°C/160°C fan-forced. Line a 12-cup muffin tray with paper or foil cases.
2.Using an electric mixer, beat butter and sugar in a bowl until pale and creamy.
3.Add eggs, one by one, beating lightly after each addition until combined. Stir in essence, flour and milk.
4.Spoon into prepared holes. Bake for 20 minutes or until a skewer inserted at centre comes out clean.
5.Stand in tray for five minutes. Transfer to a wire rack to cool completely.
6.Meanwhile, to make the buttercream icing, use an electric mixer to beat the butter in a large bowl until as white as possible. Gradually beat in icing sugar and milk until fluffy.
To decorate
7.Tint buttercream with five drops of green food colouring. Spoon buttercream into a piping bag fitted with a 1cm star-shaped nozzle; pipe onto cupcakes.
8.Roll out green fondant between two sheets of baking paper until 0.5cm thick. Using a 5cm star-shaped cookie cutter, cut six stars from fondant.
9.Roll out white fondant between two sheets of baking paper until 0.5cm thick. Using a 5cm star-shaped cookie cutter, cut six stars from fondant.
10.Insert a toothpick halfway into each fondant star. Insert toothpick into cakes.
11.Sprinkle with cachous. Allow to dry.
